Long a fixture in Pittsburgh’s foodie scene, Kate Romane knows where to toss her lettuce. This spring, she’s tossing it into a veggie-friendly Caesar, and we couldn’t be more excited to eat our greens. Plate it up, bring her Garlic Knots and Beans and Greens to the table and…Buon Appétit!

Ingredients

1 cup mustard 

3 tbsp. chopped garlic 

1 cup lime juice 

Salt and heavy pepper, to taste 

3 cups blended olive oil 

2 cups grated Parmesan

2 cups olive oil 

Gem lettuces

Radicchio

Toasted breadcrumbs 

Instructions

Blend mustard, garlic, and lime juice in a food processor. Add salt and pepper. Slowly add blended olive oil first, then Parmesan cheese and olive oil. This makes a big batch that will keep in the fridge for a few weeks.

Toss fresh gem lettuces and radicchio with a couple of tablespoons of dressing and top with breadcrumbs.

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